How To Make Vanilla French Beignets

"Golden brown vanilla French beignets dusted with powdered sugar on a wooden table beside a cup of café au lait."
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Introduction

There’s something magical about biting into a warm, airy beignet, fresh from the fryer and dusted generously with powdered sugar. If you’ve ever strolled through the streets of Paris or the lively French Quarter of New Orleans, you’ve likely encountered these delightful pastries. Now, you can recreate this classic café-style treat at home with our Vanilla French Beignets recipe. Whether you’re enjoying them with a morning café au lait or serving them as a decadent dessert, these pillowy squares of joy are sure to impress.

Why You’ll Love This Recipe

  • ✅ Authentic Flavor – Classic French-style beignets with a warm vanilla aroma.
  • ✅ Fluffy & Light – The perfect balance of crisp golden exterior and soft, airy interior.
  • ✅ Easy to Make – Simple, straightforward steps with common pantry ingredients.
  • ✅ Perfect for Any Occasion – Enjoy as a breakfast treat, dessert, or special brunch addition.
  • ✅ Make-Ahead Friendly – Dough can be prepared in advance for easy frying when needed.

Ingredients List

Hands kneading beignet dough on a floured surface with baking tools nearby
Kneading is key to achieving the soft and airy texture of classic French beignets.

For the Beignet Dough:

  • All-purpose flour – Provides the structure for soft and airy beignets.
  • Granulated sugar – Adds a hint of sweetness to the dough.
  • Instant yeast – Ensures a light, fluffy texture.
  • Warm milk – Activates the yeast and enriches the dough.
  • Eggs – Adds moisture and richness.
  • Unsalted butter – Creates a soft and tender crumb.
  • Pure vanilla extract – Infuses a warm, aromatic flavor.
  • Salt – Balances sweetness and enhances flavor.

For Frying & Finishing:

  • Vegetable oil – For deep frying to golden perfection.
  • Powdered sugar – The signature topping for that classic beignet look.

Substitutions & Dietary Modifications

  • Dairy-free? Use almond milk and vegan butter.
  • Egg-free? Swap eggs for unsweetened applesauce (¼ cup per egg).
  • Gluten-free? Use a 1:1 gluten-free flour blend.

Step-by-Step Instructions

Square-cut beignet dough pieces resting under a cloth before frying
Cut and proof your beignet dough to ensure light and fluffy pastries.

1. Prepare the Dough

  1. Activate the Yeast – In a small bowl, mix warm milk with sugar and yeast. Let it sit for 5–10 minutes until foamy.
  2. Mix Dry Ingredients – In a large bowl, whisk together flour and salt.
  3. Combine Wet Ingredients – Beat eggs, melted butter, and vanilla extract in a separate bowl.
  4. Form the Dough – Slowly mix the wet ingredients into the dry ingredients, then add the yeast mixture. Stir until combined.
  5. Knead the Dough – Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
  6. First Rise – Place dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.

2. Shape & Cut the Beignets

  1. Roll Out the Dough – Once risen, punch down the dough and roll it out to about ½-inch thickness.
  2. Cut into Squares – Use a sharp knife or pizza cutter to cut 2×2-inch squares.
  3. Second Rise – Cover the dough squares with a clean towel and let them rest for 30 minutes.

3. Fry to Perfection

Golden beignets frying in hot oil, with one being lifted out with a slotted spoon.
Carefully fry each beignet until golden brown for the perfect crisp
  1. Heat the Oil – In a deep pot, heat 2 inches of vegetable oil to 350°F (175°C).
  2. Fry the Beignets – Carefully drop a few dough squares into the hot oil, frying 2–3 minutes per side until golden brown.
  3. Drain Excess Oil – Remove with a slotted spoon and place on a paper towel-lined plate.

4. Finishing Touches

  1. Dust with Powdered Sugar – Generously coat warm beignets with powdered sugar using a fine-mesh sieve.
  2. Serve Immediately – Enjoy warm for the best texture and flavor!

Expert Tips & Variations

✔ Pro Tips for Perfect Beignets

  • Use Fresh Yeast – Ensure your yeast is active for the fluffiest beignets.
  • Maintain Oil Temperature – Keep oil between 350°F-375°F for even frying.
  • Don’t Overcrowd – Fry in small batches to prevent temperature drops.
  • Fluffier Texture? Allow dough to rise overnight in the fridge for enhanced flavor and texture.

🛠️ Fun Variations

  • Chocolate-Filled Beignets – Pipe chocolate ganache inside for a delicious surprise.
  • Cinnamon Sugar Twist – Toss beignets in a mix of cinnamon and sugar instead of powdered sugar.
  • Savory Beignets – Skip the sugar and add herbs and cheese for a unique twist.

Serving Ideas

Warm beignets generously dusted with powdered sugar on a serving tray
A generous dusting of powdered sugar is the final step to achieving classic beignets.
  • Classic Style – Paired with café au lait for a Parisian experience.
  • With Dipping Sauce – Serve with warm chocolate, caramel, or berry compote.
  • Breakfast Platter – Alongside fresh fruit, bacon, and eggs.
  • Dessert Delight – Drizzle with honey or maple syrup for extra indulgence.

Make-Ahead & Storage Guide

Make Ahead

  • Overnight Dough: Prepare the dough, cover, and refrigerate overnight. Let it come to room temperature before frying.

Storage

  • Room Temperature: Store leftovers in an airtight container for 1 day.
  • Refrigerator: Keeps fresh for 3 days in an airtight container.

Reheating

  • Oven: Warm at 350°F (175°C) for 5 minutes.
  • Air Fryer: Crisp up at 350°F for 2–3 minutes.
  • Microwave: Heat for 10–15 seconds, but they may soften.

FAQs

Can I bake beignets instead of frying?

Yes! Bake at 375°F (190°C) for 12–15 minutes until golden. They won’t be as crispy but will still be delicious.

Why are my beignets dense instead of fluffy?

This happens if your yeast isn’t activated properly or if the dough hasn’t risen enough. Make sure the dough doubles in size before frying.

Can I make beignets without yeast?

Yes! Use baking powder instead for a quick version, but the texture will be more biscuit-like.

What’s the difference between beignets and donuts?

Beignets are typically square and hollow inside, while donuts are round with a more cake-like texture.

Final Thoughts

Now that you have this Vanilla French Beignets recipe, it’s time to bring the magic of a French café to your kitchen! With a crispy exterior, soft vanilla-scented interior, and a generous dusting of powdered sugar, these beignets are guaranteed to be a crowd-pleaser.

Try this recipe today and let us know how they turn out! 🍩

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"Golden brown vanilla French beignets dusted with powdered sugar on a wooden table beside a cup of café au lait."

How To Make Vanilla French Beignets

  • Author: EMY
  • Total Time: 2 hours (120 minutes)
  • Yield: About 24 beignets
  • Diet: Vegetarian
Print Recipe

Description

Indulge in classic Vanilla French Beignets with this easy-to-follow recipe! These golden, crispy, and pillowy pastries are lightly sweetened, infused with warm vanilla flavor, and dusted with powdered sugar for the perfect bite. Whether served with café au lait for breakfast or as a delicious dessert, these homemade beignets will transport you to a Parisian café or the heart of New Orleans.

Ingredients

For the Beignet Dough:

  • All-purpose flour – The base for a soft and airy beignet texture.
  • Granulated sugar – Adds a slight sweetness to the dough.
  • Instant yeast – Ensures a light, puffy texture.
  • Warm milk (110°F/43°C) – Activates the yeast and enhances softness.
  • Eggs – Adds moisture, structure, and richness.
  • Unsalted butter (melted) – Gives the dough a tender crumb.
  • Pure vanilla extract – Infuses warm and aromatic vanilla flavor.
  • Salt – Balances sweetness and enhances overall flavor.

For Frying & Finishing:

  • Vegetable oil – Used for deep-frying until golden brown.
  • Powdered sugar – The signature topping for classic beignets.

Instructions

Step 1: Prepare the Dough

  1. In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
  2. In a large bowl, whisk together flour and salt.
  3. In another bowl, beat eggs, melted butter, and vanilla extract.
  4. Gradually mix wet ingredients into dry ingredients, then add the yeast mixture. Stir until a dough forms.
  5. Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
  6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.

Step 2: Shape & Cut the Beignets

  1. Once risen, punch down the dough and roll it out to ½-inch thickness.
  2. Cut the dough into 2×2-inch squares using a knife or pizza cutter.
  3. Cover the dough squares with a clean towel and let them rest for 30 minutes for the second rise.

Step 3: Fry the Beignets

  1. Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C).
  2. Carefully drop a few dough squares into the hot oil, frying for 2–3 minutes per side until golden brown.
  3. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.

Step 4: Finish & Serve

  1. Dust warm beignets generously with powdered sugar using a fine-mesh sieve.
  2. Serve immediately and enjoy the crispy, airy, and lightly sweetened pastries.

Notes

  • Check Yeast Freshness: Ensure your yeast is active for the best beignet rise.
  • Maintain Oil Temperature: Keep oil between 350°F–375°F for even frying.
  • For Fluffier Texture: Let the dough rise overnight in the fridge for enhanced flavor.
  • Baking Option: For a healthier alternative, bake at 375°F (190°C) for 12–15 minutes.
  • Storage: Beignets taste best fresh but can be stored in an airtight container for 1 day.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Category: Desserts, Breakfast, Snacks
  • Method: Deep-Frying
  • Cuisine: French, New Orleans

Nutrition

  • Serving Size: 1 beignet
  • Calories: 180 kcal
  • Sugar: 5g
  • Sodium: 70mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 20mg

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